Family Owned Since 1979
Cultivating Gardeners



Product Description:

Cucurbita moschata 100 days. Autumn Frost yields very heavy harvests of attractive, blocky, tawny-colored fruit with a dusting of natural waxy bloom. Growing to about 6 inches across and 4 pounds each, these deeply ridged beauties offer a thick layer of sweet flesh that maintains its high Brix into the New Year. The vining plants produce 9‒10 fruit that start out green and ripen to their frosty finish that are pretty enough for your fall decor. Approximately 15 seeds per gram. IR: PM.
  • Key Features:





  • Key Features:

Customer Reviews

Based on 5 reviews
Great Winter Squash

Tasty, pretty, and prolific!

More than just pretty!

I am not going to lie I originally ordered these seeds because I thought these looked pretty in the picture. I am typing this after harvesting my last batch of Autumn Frost and wow! These are on the smaller side (about the size of acorn squash), but what they lack in size they 100% make up for in taste, sweetness and beauty. When I cut the first one open I was expecting that weird wet pumpkin smell, but these smelled surprisingly very sweet and almost melon like. I roasted and puréed up 5 different types of pumpkins then had my family do a blind taste test. Nothing added just roasted and puréed. Everyone voted on the autumn frost and commented on how sweet the purée was. I also agree with the other reviewer these fare much better against the beetles and borer's compared to other varieties. With no pesticides used I was able to get 10 per each plant. If you are looking for sweet, best tasting, very hardy, easy to grow and gorgeous acorn squash sized pumpkin/squash for your garden this is it!

Easy to grow, great taste

I planted just a few plants of this squash, and they produced many squashes. Many types of squash do not produce well in my garden since they are attacked by stink bugs, squash bugs, vine borers, and other insects. Autumn Frost survived the insect attacks and produced an abundance of squash. Taste is sweet, and squash is not too watery when baked like butternut squash. I will definitely grow these again next year.

WOW super yummy!

Very easy to grow, super sweet and great storer. New fav! So sweet can be eaten without any added sweetness.

Soil Temp for Germ 65–85°F
Seed Depth 1–1 ½"
Seed Spacing 3–4/hill
Days to Emergence 5–10
Thin Plants to 1–2/hill
Row Spacing 3–6'
Fertilizer Needs Medium
Minimum Germination 75%
Seeds per Gram See below
Seed Life 3–4 years

Cucurbita spp. In the diverse family of squash are true nutritional powerhouses, encompassing a wide array of forms, flavors, colorations, and culinary applications. Squash are rich in the carotenoids necessary for vitamin A production and boast a wide complement of amino acids. While starchy, most of the carbohydrates in the fruit come from special polysaccharides, pectins, which have exhibited strong antioxidant, anti-inflammatory, and anti-diabetic, insulin-regulating properties.

Days to maturity are from date of direct seeding.

• Fertile, well-drained soil gives best results
• Squash is a warm season crop, so avoid planting too early; raised beds and plastic mulch help keep roots warm
• Squash are monoecious (bearing separate male and female flowers on the same plant) and require insect pollination
• Poor fruit set is often the result of inadequate pollination; plant bee attractant flowers

Direct Sowing
• Plant after frost danger when soil warms to 65°F
• Work in shovelful of compost and 1/2 cup TSC's Complete fertilizer into hill
• Keep soil evenly moist but not wet as too much moisture causes seed to rot
• Bush varieties: sow 3-4 feet apart
• Vining varieties: sow 4-6 feet apart

• Start indoors 3-4 weeks prior to anticipated transplant date in 4 inch pots
• Work in shovelful of compost and 1/2 cup TSC's Complete fertilizer into hill
• Transplant carefully as to not disturb roots

Insects & Diseases
• Common insects: Spotted and striped cucumber beetles, vine borers and squash bugs
• Insect control: Row covers and/or apply Pyrethrin
• Moschata species are resistant to vine borer
• Common diseases: See chart below; diseases vary by region
• Disease prevention: 3-4 year crop rotation, and fungicide applications

Harvest & Storage
• Summer squash: Harvest regularly when fruits are young to keep plants productive
• Winter squash: Leave on vine until fully mature, rinds should be firm
• When winter squash is mature cut stem leaving 2-4 inches remaining, gently wash in sanitizing solution; 10 parts water to 1 part bleach
• For best results move winter squash to a warm dry area 80-90°F to cure; see each type (below) for curing requirements
• Store winter squash at 50-60°F with 50-75% relative humidity and good air circulation

Curing Requirements
• Acorn: Curing not required; Stores 2-3 months
• Buttercup: Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months
• Butternut: Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months
• Delicata: Curing not required; Stores 2-3 months
• Hubbard: Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months
• Kabocha: Cure 10–14 days; Store 1–2 months for best flavor; Will keep 4–6 months
• Mini-Hubbard: Curing not required; Stores 2-3 months
• Spaghetti: Curing not required; Stores 2-3 months

Approximate seeds per gram
• Acorn, Butternut, & Delicata: 9-16
• Buttercup & Hubbard: 3-7
• Green, Gray Summer: 7–9
• Kabocha: 5–7
• Patty Pan: 7-10
• Romanesco: 4–5
• Spaghetti: 4-7
• Yellow Summer: 7-15
• Zucchini: 5-8

HR indicates high resistance.
IR indicates intermediate resistance.
CMV | Cucumber Mosaic Virus
PM | Powdery Mildew
PRV | Papaya Ringspot Virus
SLCV | Squash Leaf Curl Virus
WMV* | Watermelon Mosaic Virus
ZYMV | Zucchini Yellow Mosaic Virus
* Numbers indicate specific disease race.

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